- 1 tsp. toasted sesame oil
- 1 inch ginger root, cut into matchsticks
- 1/4 cup water
- 1 onion, peeled and sliced thin
- 3/4 mushrooms, sliced thin
- 2 carrots, thin diagonals
- 1/4 head of cabbage, sliced thin
- 8 oz of tofu cubed (can use tempeh, chicken or beef strips)
- 2 cups brown rice, cooked
- 1 stalk broccoli, florets and stem (cut stem into 1/2 inch rounds)
- 1 tbsp. shoyu
- 1 scallion, minced
Saute ginger in sesame oil for 1 minute. Add water, onion, carrot, cabbage, broccoli stems and mushrooms, and cook for 3-5 minutes. Add tofu cubes (or other protein). Place cooked rice and broccoli florets on top of the sauteed veggies, cover and cook for 3-5 minutes. Add shoyu and scallions and continue cooking for 2-3 minutes.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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